Pie Dough

METHOD

1. Cut the butter into dice-sized cubes.

2. Add the flour, sugar and salt into the mixing bowl. Add the butter and mix by hand until butter chunks are individually coated in the flour.

3. Begin to paddle the mixture, slowly stream in the water and vinegar while mixer is running.

4. Mix until there are no dry spots left, 30-seconds to one minute. The dough should be hydrated, but not overmixed.

5. Wrap and Chill overnight.

SHEETING METHOD

1. Allow dough to temper before sheeting down - the butter should smear a little when touching it.

2. Do two single folds back to back.

3. Sheet down into sheet pan sized strips, rest overnight.

4. Cut rounds next day.

After sheeting, cut 10 1/4 inch circle sheeted to 6.

BAKE

• Blind bake with beans at 325°F · High Fan · 35 minutes

• Remove beans

• Bake for 5 more minutes.

NOTES

• Sheet to 5 for small tarts and hand pies - .4cm, 3 5mm.

• Sheet to 6 for pies - 4mm.

• Bake time and temperature are suggestions.